Gluten Free Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

These cupcakes are perfect for summer! (or when you're missing summer) This cupcake combines the tanginess of the lemon with the sweet burst you get from the blueberries. I made these cupcakes for Easter one year, and they were a huge hit! I hope they are with your friends and family as well.

The recipe will be posted below, and I have added a new feature to my blog so you can now print my recipes. A "printer friendly" icon should be located below the post so you can print the recipe and also decide what content you wanted printed. Enjoy!

Gluten Free Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting 

Yield 24 cupcakes

Ingredients

    Cupcakes

3 1/2 cups Cup 4 Cup Gluten Free Flour

1 tsp baking soda

1/2 tsp salt

1 cup butter

2 cups sugar

3 eggs

1 tsp vanilla extract

Zest of 1 lemon

2 cups sour cream

1 1/2 cup fresh blueberries

    Frosting

1 cup butter

8 oz cream cheese

1 tsp vanilla extract

Juice and zest of 1 lemon

10-12 cups powdered sugar

Directions

1. For the cupcakes: Preheat the oven to 350℉. Line cupcake tins with 24 liners. 

2. Mix the flour, baking soda, and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs one at a time and mix thoroughly. Add the vanilla and lemon zest, mix to combine. Add the dry mixture in three parts alternating with the sour cream, ending with the dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

3. For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice, blend until combined. Add the powdered sugar gradually until combined and desired consistency is achieved. 

4. Frost the cooled cupcakes with the cream cheese frosting. Optional- garnish with a fresh blueberry on top. 

Recipe adapted from here.